MadMedik

This may have been asked before, but I cannot find the thread. What was the inspiration for your chosen name, if you so desire to share? Mine KK's name is Kahlan. A fictional character in Sword of Truth series I once read.

Re: Pork Roast Pacifique Sound delicious! Looks great!!

Re: My kk arrived !! Very nice. You said you had already had food ready to cook then the KK was delayed. Did you use your original food or did you change menu?

Re: Halibut Anyone? I recently did Halibut steaks on the KK. I used Cedar Planks , cooked around 380 degree, for about 15 to 18 minutes. My marinade was Good Season Salad Dressing packet, mixed in about 1/2 cup, or less, of Soy sauce and a bit of water to add volume/liquid. There really was not a lot of marinade....they did not drown/soak heavily. It was pretty tasty, different for sure. The cedar planks definitely infused some cedar flavor. I soaked the planks for about 4 hours prior to cook. Probably could have put the planks on a bit sooner than the fish. I also got pineapple slices in a can....grilled those along the halibut, and the Pineapple was AWESOME grilled. A bite of pineapple and fish and I rather enjoyed it. May sound odd to others!!! but if you like it, that is all that matters...

Re: Delivery tomorrow It was delivered to my house... I sure like it...it so beautiful !

Re: Nearly Ran out of Coals during overnight cook I do want a plug for the polder hole. I currently use a big plug of foil...looks lame. Dennis says he is working on a plug. When available, i will get that for sure. Maybe JDBower can provide for the interim? Putting it upside down ??? Never thought of it up or down....I do put it in where the cord/plug runs naturally straight down ...a more vertical position...as if it were standing on its edge with the cord going down... Is that correct...it just seemed to make sense to have the cord go down, and not out sideways or straight up ! MadMedik

Re: Nearly Ran out of Coals during overnight cook quote: "Remember it's always either lack of fuel or airflow.. maybe all the smalls had clogged up your airflow?? How did you attempted to raise pit temp 3 different times, going higher each time? With a higher setting on the Stoker? Manually? When you went to work the grill was still burning and there were the new settings? I'm guessing your new setting finally worked and you finished at a much higher temp... I misunderstood above and thought you had finished taken your meat out and shut it down." I attempted to raise temps by adjusting from the Stoker Log and having the fan blow more... It just did not respond. Anyway, i don't know for certain....perhaps some day i will save all my smalls , fill basket to top ring, and burn it all night at 230 and see what happens... Bottom line....i made it through the cook, and the Food was AWESOME!!!

Re: Nearly Ran out of Coals during overnight cook I just replied a long post...i got busy and it timed out and I lost everything...hate it when that happens... Anyway, a bit shorter version this time. I use Royal Oak lump. Used 6 or 7 bags so far. No issues there. As for not shutting down my KK, I usually do shut down. Have not forgotten before. Since used the Stoker, the bottom vents were closed the whole time. Top Damper at 1/4 open. Perhaps like Dennis says...the Fan maybe stayed open??? Don't know. For sure, that afternoon, there were only 2 or 3 coals left...it was basically empty. My Full Basket was full up to the top ring of basket. It did not extend higher than the top ring...like a a dome shape/rounded shaped above and beyond the top ring. It was level, flat, and full to top ring of basket. In the past , i may have have gone above the top ring. I am generally so unconcerned about burning all coals on an overnight cook that i don't stack it really high. At the end of my cook...i attempted to raise pit temp 3 different times, going higher each time. Temp would not go past 250. When i got to work it had actually gone down to 238 or so.... i was loosing heat now. I went back home , took meat off, and all was fine and good. Did not look at coals at that point. Prior to leaving for work, I thought Stoker may be having issues. I changed the Pit Sensor to a different port, it start flashing/blinking intermittenly (it is not suppose to do that), so i put back on original port. Also, the Stoker Log did not recognize the Sensor when i changed it. Once back to original port, it was found again. I called Kenny at Rocks....he said to return it today. I will. I tried using on Saturday...did not quite seem right...so I went Stokerless for the rest of the cook. I was COMPLETELY and totally surprised the coals were gone. Did not expect this at all. Did the fan stay open...don't know ? future overnight cooks i will be sure to have fresh coals, larger when possible, stack a little extra....just a precautions and peace of mind. Dennis is correct.... I should not (CAN NOT) run out of coal in a short overnight cook at 230... But with NOT BEING ABLE to increase the temps at the end....led me to think the coals really were out. I don't know...confusing and interesting.... Thanks Dennis for reading a responding. I love the KK. The Stoker is very easy to use. It makes me feel a little guilty...like this is not real BBQing...it is so easy to control and monitor...very nice! Hard to believe this is a shorter version of my lost post....sometimes I get long winded....

Hello. I mentioned a few days ago i cooked 8 pork butt/shoulders. This was the 3rd "overnight" cook i have done and i have never ran out of coals... Well, this past cook, at the very end of the cook, i attempted to increase my temperature of the fire.... I turned it up 5, then 10, then 15 degrees (using the Stoker program)... the Pit Temp was not increasing...the fan was on continuously and I thought there must be something wrong with my Stoker setup... I was not losing heat, i Just could not increase it at all... As it turned out, the increase in heat was not needed, the food finished 30 minutes later and i closed everything up and figured i would call Stoker about "a problem". That afternoon, when i had a chance to check the KK and its fuel content, i had literally 2 or 3 small to medium pieces left in the basket...it was nearly completely burned up...HMMM?? I just barely completed the cook without having lost heat and really screwing up my cook. Had I needed another hour or 2 i would have had problems...no fuel left...! I thought this odd since i have never had a basket burn out over night...about 13 hours total at mostly 230 to 240 degrees... In hind site, i realize i had about 1/4 of the basket with smaller "leftover coals" from previous cooks, then i topped over the rest of the basket with fresh new coals, but it was the "last of the bag" which mostly tends to be smaller pieces....lots of smaller pieces. So i am assuming the smaller pieces burn 'faster' than larger pieces? Volume wise, it seemed like i had plenty of coals...but they were small pieces. I have had the basket just as full with "bigger" pieces of charcoal...and this burned all night with hours to spare. So can anyone confirm for certain that if you had 2 baskets full of coals....but 1 with mostly small pieces....and 1 with smalls, mediums, and large pieces.... 1 will burn faster than the other? (small pieces burns faster) My lesson from this is for the overnight cooks, fill the basket with new/unused coals and use as much medium and large pieces as possible for longer burning coal baskets. If this is the case, newbie's beware (that would be me). You don't want to have your fire burn out on the long cooks !!!!

Wish me luck... I have just put on 8 pork butts, average of 4 1/2 pounds each....about 32 pounds of meat. 3 or 4 for lunch crowd at work...training and lunch...then what ever is left...at least 4 of them, to a great employee who is feeding his family Friday night. They all in town for a family funeral, he needs the food. I hope it all cooks well...Stoker monitoring the temps so that should be good. It is 10:30 pm now. Hope they are done around 8 or 9am, sooner or later ok...just need to be done by 11am...

Re: 4th of July 2011 I did Filet Mignon on Friday, helped my father do St Luis Style ribs on saturday with his new and rarely used KK. Doing 5 salmon fillets today....smoking them for about 4 1/2 hours, and the tomorrow...pizza on the KK. Sorry, no pics

Re: Where is everyone? Cook and post something I hear ya but I am never certain when I should pull the meat(what internal temp) so that after the reverse sear the meat is at or close to the 143 to 145 IT range. I feel like I will end up overcooking the meat with reverse sear????

Re: Where is everyone? Cook and post something By the way....my filet mignon roast turned out AWESOME. Cooked at 370 degrees Dome temp, total time of about 50 minutes. I took it off at internal temp of 142 degrees and let it rest for about 15 minutes...that was a LONG 15 minutes.... then took out of foil, cut , and served with the baked potatoes. The meat was very pink, medium rare, but not bloody or raw....pretty much evenly and throughout the whole roast. Both "end cuts" were mostly medium rare....perhaps 1 grade up on the "doneness chart" but still pink. I had lots of juice in the foil from the rest period...poured this over the meat, some on to the potatoes, and ate away... Of course, a little HOT horse raddish added the finishing touch. No searing or reverse searing...just cook to desired temp and ate !

Re: Where is everyone? Cook and post something No experience with guru, but the Stoker I have used several times now. Holds temps quite well. I really like being able to remotely monitor the temps and see the internal temps of the meat. I use my iPhone and the Stoker log software. Glad to hear of your service to our country. Thank you! You will love the KK!

Heylo all (as Dennis would say) Fire those kk's up people. I have a filet mignon "roast" cooking now...baked potatoes in the oven. Internal temp now 126. Chardonnay wine in glass, cigar (Aruto Fuente 8-5-, and wife waiting for the steak. It is Friday, 3 day weekend, God Bless our soldiers around the world. KK's Rock!!!!!!!

Re: Holding low temps Ditto Larry. You can close lid and it will partially latch, but not all the way. Temps will rise too much. Push firmly on latch to close completely. The dial wheel at bottom will be open only slightly. 1/4 turn at top for 250ish.... Refer to owners manual. It has some sample settings to help with desired temps

Re: Turkey on KK Icing not my idea. I read about on the forum. Worked like a charm. I did not tent with foil. Thanks

Here is my first Turkey on the KK. Did it last weekend. It turned out very nicely if I do say so myself. 12 Pound Turkey, Not Stuffed Cooked at 325 for 2hours, 45 minutes. Stoker controlled perfectly I put ice bags on breasts for about 45 minutes prior to cooking, to even out the finish time with Thighs... Done at 163 degrees IT on breasts at the same time thighs at 173 degrees... Used 2 chunks of Cherry Wood for smoke, one at the beginning, 1 about 90 minutes in to cook. Used Indirect Stone with drip pan, both placed on the handles of coal basket...did not save drippings. Rub: just melted butter and salt and pepper a few hours before the cook. Tasted great, moist, a very light smoke flavor. It smelled VERY good...i love the smell and taste of Cherry wood. Ate some for dinner (saved wings for the wife), then ground the rest up the next day for an awesome Turkey Salad sandwich spread. Very satisfied.

Re: I can see I have my work cut out for myself.... Your KK looks just like my fathers....it is a beautiful KK. You will be very happy

Re: I can see I have my work cut out for myself.... Too freaking funny

Re: Father's day special: Smoked Prime Rib Hephaestus....what do you do with the vegetibles in the bottom of your pan? Do you eat them, or are they for moisture and flavoring only....?

Re: Fathers day piglet...... We have a Doc on this forum...maybe a few suturing tips from him...what say you Doc ? LOL

Re: Fathers day piglet...... ...Rotisserie...don't you let it turn the whole time? Why only 4 turns ?

Re: Father's day special: Smoked Prime Rib Very nice there Hephaestus. Looks perfectly cooked !! Good Job.... My Pulled Pork Shoulder went 14 and 15 hours total....very moist and tasty. Becoming a 'staple product' in this house. Going to do 3 more next Friday for Saturday feast for Kiwanis Club. Oh, by the way, we all know your wife and kids did all the cooking...right? I mean, it is father's day...you should not cook!!!

Re: Smoking tips I thought we were not suppose to use "wood" in the KK. Aren't we suppose to use "lump coal"??